Friday, July 17, 2009

These are always served alongside something else, usually beef of some sort. They're great with steak, and sublime with pot roast. Of course, this isn't an exact recipe, and is quite flexible.

1 large potato per personsome butter (1/2 T per person; more will be tastier, less will be healthier)1/4 c. milk per person (I don't measure anymore-- just splash some in and if it needs more, add more.)a dollop of sour creamSalt and pepper to taste1/2 T. horseradish per person

Scrub and boil potatoes until they feel done when you put a fork into them; drain. Add all other ingredients (less at first), and mash or beat with an electric mixer. I like them with skins on; you can peel them if you prefer.

If you slice the potatoes into quarters, they should boil in about 20 minutes. Larger chunks will be done slower; smaller, faster.